AuthorStacy SaundersCategoryDessertsDifficultyBeginnerSo moist, so tasty, so indulgent! Plus it's loaded with carrots, so it's basically like eating a vegetable 😉
Petite Allergy Treats Basic White Mix GF flour blend
Low Histamine Dairy Free Frosting
Preheat oven to 350°F.
*Put the 3 whole eggs in hot water for 5-10 min to bring them to room temperature quickly.
While the eggs are warming, prepare desired baking pan by greasing with olive oil. Makes a 9x13 pan of cake, two 9" round cakes, or 24 cupcakes.
If you do the 9" round cakes, be sure to grease and flour the cake pans.
In a large bowl cream oil, sugars, and eggs with a hand mixer for 1-2 min. Add vanilla and mix until combined.
In a medium bowl whisk together gf flour, xanthan gum, baking powder, baking soda, salt, and cinnamon.
In the large bowl, add half the dry mix to the wet and beat just until combined. Add half the water and beat for 30 sec.
Add the rest of the dry mix and beat until mostly combined, then add the rest of the water. Mix just until combined. Try not to overmix.
Using a spatula, fold in shredded and pureed carrots, scraping the edges of the bowl until they are evenly mixed in.
Pour batter into baking dish, and bake:
9x13 pan: 28-32 min
9" rounds: 20-25 min
cupcakes: 14-19 min
or until you can insert a toothpick and it comes out clean.
If you're concerned about the raw eggs being cooked completely (since raw egg is high histamine) insert a cooking thermometer into the center of the cake to be sure it's over 165°F.
Let it cool completely before frosting.
If you did the 9" round pans or cupcakes, let them cool 10 min before removing from the pan.
This cake freezes well. Cut into square pieces and layer in a tupperware, with parchment paper between each layer, and saran wrap on the top. Thaw a piece on the counter for 20 min or in the microwave for 30 seconds.
Recipe adapted from: https://divascancook.com/best-gluten-free-carrot-cake-recipe-moist-fluffy/
I can't believe this cake is gluten and dairy free, because it tastes so much like normal cake!
When I made it this last week, my husband was like "meh, carrot cake?" and didn't even come in for a slice. Later that evening, he wanted some dessert so I offered the cake again. So he tried it....and came back for seconds. And he's asked for a slice every night since then! This recipe is definitely a winner.
Rosie loves it as well. I made olive oil frosting for her cake, since she doesn't tolerate smart balance margarine yet. The low histamine frosting recipe has been updated to include instructions for olive oil frosting 🙂
Ingredients
Directions
Preheat oven to 350°F.
*Put the 3 whole eggs in hot water for 5-10 min to bring them to room temperature quickly.
While the eggs are warming, prepare desired baking pan by greasing with olive oil. Makes a 9x13 pan of cake, two 9" round cakes, or 24 cupcakes.
If you do the 9" round cakes, be sure to grease and flour the cake pans.
In a large bowl cream oil, sugars, and eggs with a hand mixer for 1-2 min. Add vanilla and mix until combined.
In a medium bowl whisk together gf flour, xanthan gum, baking powder, baking soda, salt, and cinnamon.
In the large bowl, add half the dry mix to the wet and beat just until combined. Add half the water and beat for 30 sec.
Add the rest of the dry mix and beat until mostly combined, then add the rest of the water. Mix just until combined. Try not to overmix.
Using a spatula, fold in shredded and pureed carrots, scraping the edges of the bowl until they are evenly mixed in.
Pour batter into baking dish, and bake:
9x13 pan: 28-32 min
9" rounds: 20-25 min
cupcakes: 14-19 min
or until you can insert a toothpick and it comes out clean.
If you're concerned about the raw eggs being cooked completely (since raw egg is high histamine) insert a cooking thermometer into the center of the cake to be sure it's over 165°F.
Let it cool completely before frosting.
If you did the 9" round pans or cupcakes, let them cool 10 min before removing from the pan.
This cake freezes well. Cut into square pieces and layer in a tupperware, with parchment paper between each layer, and saran wrap on the top. Thaw a piece on the counter for 20 min or in the microwave for 30 seconds.
Since I can’t eat eggs I replaced the eggs with applesauce and they still totally turned out. Love these so much, I keep them in my freezer for whenever I need a treat! (Which is basically every day.)
Thanks for this recipe!! It is my husband’s (who has histamine intolerance) birthday is next week and this sounds delish!
You’re welcome! I hope he enjoys it!!
Hi, what did you use for gluten free flour blend?
Hi, I use Petite Allergy Treats Basic White Flour blend. I love it, it works really well for me. Here’s the link. It’s the second recipe on the page. https://petiteallergytreats.com/gluten-free-flour-mix/
Hi! Is there a recipe for the frosting or a link to buy?
Yes, here is the link to the recipe!
It seems very liquidy?
Hmm, I haven’t had that problem. Did it turn out after you baked it? A lot of gf batter & dough is more on the wet side, but it turns out fine.